Spicy 'Nduja & Creamy Parsnip Orzo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Top, tail, peel and chop your parsnip[s] in half lengthways, then slice

Add the sliced parsnip to a heatproof bowl

Put the bowl in the microwave and cook for 5-6 min or until fork-tender

Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once melted, add the chopped leek and cook for 3 min or until softened

While the leek is cooking, add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo

Reboil half a kettle

Once tender, add the cooked parsnip to the pan with your 'Nduja (can't handle the heat? Go easy!), tomato paste and dried oregano

Cook for 1 min or until fragrant

Once fragrant, add your soft cheese and roasted garlic paste to the pan with your chicken stock mix, Chinese rice wine and half your balsamic vinegar (you'll use the rest later!)

Add 150ml [200ml] [250ml] boiled water and cook for 1 min or until thickened

Once thickened, add the drained orzo with half your grated Italian cheese (save some for a garnish!)

Season with a generous grind of pepper and give everything a good mix up – this is your spicy 'Nduja & creamy parsnip orzo

Wash your salad, then pat dry with kitchen paper